Bat's Ghost Bear Pilsner 10gl Beer Recipe | All Grain Bohemian Pilsener | Brewer's Friend
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Bat's Ghost Bear Pilsner 10gl

172 calories 18.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Efficiency: 75% (brew house)
Source: BatRastardBrewing
Calories: 172 calories (Per 16oz)
Carbs: 18.5 g (Per 16oz)
Created: Saturday November 3rd 2012
1.052
1.014
5.0%
40.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 61.2%
4 lb American - Vienna4 lb Vienna 35 4 16.3%
2 lb German - Acidulated Malt 2 lb Acidulated Malt 27 3.4 8.2%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 2%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.1%
2 lb Rice Hulls2 lb Rice Hulls 0 0 8.2%
24.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German Magnum0.5 oz German Magnum Hops Pellet 13.5 Boil 60 min 13.55 7.7%
0.50 oz German Magnum0.5 oz German Magnum Hops Pellet 13.5 Boil 40 min 10.66 7.7%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15.7 Boil 30 min 8.75 7.7%
0.50 oz German Magnum0.5 oz German Magnum Hops Leaf/Whole 13.5 Boil 20 min 4.61 7.7%
0.50 oz German Magnum0.5 oz German Magnum Hops Leaf/Whole 13.5 Boil 10 min 2.95 7.7%
4 oz Serebrianka4 oz Serebrianka Hops Leaf/Whole 3.5 Dry Hop 14 days 61.5%
6.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 Protein Rest Infusion -- 122 °F 20 min
Temperature -- 144 °F 45 min
Beta Temperature -- 155 °F 45 min
Mash Out Temperature -- 170 °F 10 min
24 Sparge -- 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Ghost Pepper Spice Boil 15 min.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I always start with RO water and add phosphoric acid and calcium.
Mash Chemistry and Brewing Water Calculator
 
Notes

Experimental brew using 2 Ghost Peppers and dry hopping with Russian Hops.
Made this at a "Teach a Friend to Brew Day"
with the Sangre de Cristo Craft Brewers Club hosted by Santa Fe Brewing.

The pepper went in with :15 to go on the boil and produced a nice bit of heat without any veggie flavor. The hops where smooth and subtle.

So far haven't found anyone who didn't like it and I would brew it again except I don't brew repeats. (Too many ideas, too little brew capacity!)

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  • Public: Yup, Shared
  • Last Updated: 2013-05-03 13:31 UTC
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